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PIGEONS

(Introductory Remarks.) - (The Jewish Manual)







To have a good appearance they should be larded and stuffed; glazing
is also an improvement, they form a nice _entrée_; they may be stewed
in a strong gravy; when done enough, remove the pigeons, thicken the
gravy, add a few forcemeat and egg balls, and serve in the dish with
the pigeons. Or they may be split down the back, broiled, and then
finished in the stew-pan.

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SQUABS, OR NEST PIGEONS

Pick, singe, draw, clean and season them well inside and out, with salt
mixed with a little ginger and pepper, and then stuff them with
well-seasoned bread dressing. Pack them closely in a deep stew-pan and
cover with flakes of goose fat, minced parsley and a little chopped
onion. Cover with a lid that fits close and stew gently, adding water
when necessary. Do not let them get too brown. They should be a light
yellow.

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No. 147. Piccioni alla minute (Pigeons)

Ingredients: Pigeons, butter, truffles, herbs, fowls' livers,
sweetbread, salt, flour, stock, Burgundy.
Prepare two pigeons and put them into a stewpan with two ounces of
butter, two truffles cut up, two fowls' livers, half-pound of
sweetbread cuttings (boiled), a bunch of herbs and salt. Let them
brown a little, then add a dessert-spoonful of flour mixed with
stock, and half a glass of Burgundy, and stew gently for half an
hour.

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No. 148. Piccioni in Ripieno (Stuffed Pigeons)

Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt,
pepper, bacon, stock, Chablis, fowls' livers, and gizzards.
Cut up a sweetbread, a fowl's liver and gizzard, an onion, a sprig
of parsley, and add salt and pepper. Put this stuffing into two
pigeons, tie larding bacon over them, and put them into a stewpan
with a glass of Chablis, a cup of stock, an onion, and a carrot.
When cooked pass the sauce through a sieve, skim it, add a little
more sauce, and pour it over the pigeons.

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POTTED PIGEONS OR BIRDS.

Pick, soak, and boil the birds with the same care as for roasting.
Make a crust as for chicken pie; lay the birds in whole, and season
with pepper, salt, bits of butter, and a little sweet marjoram; flour
them thickly; then strain the water in which they were boiled, and
fill up the vessel two-thirds full with it; cover with the crust; cut
hole in the center. Bake one hour and a half.

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PIGEONS AND PARTRIDGES.

These may be boiled or roasted the same as chickens, only cover the
breasts with thin slices of bacon; when nearly done, remove the bacon,
dredge with flour, and baste with butter. They will cook in half an
hour.

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Hungarian Stewed Pigeons.

Cut 1 pound of cooked veal in very small pieces; add 1 herring that
has been soaked in milk, 3 cooked potatoes, 2 pickles, 3 boiled beets,
3 apples, 2 stalks of celery, 1 cooked carrot. Pour over a mayonnaise
dressing and garnish with sliced hard-boiled eggs, olives and capers.

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FRICASSEE OF PIGEONS

(For cold meats)
Take a shallot or two, according to quantity of sauce needed, slice very
finely, shred a little parsley, put both into the sauce-boat, with salt,
pepper, and mustard to taste; add oil and vinegar in proportion of one
dessert-spoonful of vinegar to two table-spoonfuls of oil, till
sufficient quantity.

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Stewed Pigeons

MRS. HARRY LAURIE.



For two pair of pigeons stuff first with bread, summer savory, butter,

pepper, salt. Put eight or nine slices of fat pork, in an iron pot to

fry, until the pork is well browned, then take it out and put in the

pigeons and let brown thoroughly, keep turning to prevent burning. Then

add one pint of stock, season if required, put back slices of pork and

let stew for an hour and a half (at least) quietly. If gravy is not

thick enough, add a tablespoon of brown flour. About quarter of an hour

before done, put in a can of green peas--Then serve.





STEWED HARE.



Can be prepared in the same manner as the above for stewed pigeons, with

the addition of spices: cloves a few, and a little more of cinnamon.

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6 Roast Pigeons With Bread Sauce

Stuff the pigeons with ordinary force meat. Roast and serve around a

pyramid of baked tomatoes, and serve with the following sauce.



SAUCE Simmer three small onions, sliced, in 1/2 a pint of milk for an

hour. Take out the onions, put in grated bread, a small lump of butter,

pepper, salt, a dessertspoonful of chopped parsley, 1 chili and 1

anchovy (washed and boned) shredded fine. Make it the consistency of

bread sauce.

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Piccioni Alla Minute Pigeons

Ingredients: Pigeons, butter, truffles, herbs, fowls' livers,

sweetbread, salt, flour, stock, Burgundy.



Prepare two pigeons and put them into a stewpan with two ounces of

butter, two truffles cut up, two fowls' livers, half-pound of sweetbread

cuttings (boiled), a bunch of herbs and salt. Let them brown a little,

then add a dessert-spoonful of flour mixed with stock, and half a glass

of Burgundy, and stew gently for half an hour.









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